Banana and Cinnamon Muffins
Ingredients
- 500 ml (280 g) Snowflake cake flour
- 10 ml baking powder
- 5 ml bicarbonate of soda
- 3 ml slat
- 5 ml ground cinnamon
- 200 ml (160 g) sugar
- 5 ml grated orange rind (optional)
- 2 extra-large eggs
- 100 ml milk or plain yoghurt
- 125 ml cooking oil
- 5 ml vanilla essence
- 3 large bananas, mashed (about 250 ml)
Method
- Sift flour, baking powder, bicarbonate of soda. Salt and cinnamon together. Add sugar and orange rind.
- Whisk eggs, milk, oil and essence together. Add to dry ingredients, alternately with mashed bananas. Mix lightly until ingredients are combined. Do not over-mix, mixture should still be lumpy.
- Spoon mixture into greased muffin pans, filling each two thirds full/ Bake in a pre-heated oven at 180 °C for 20 – 25 minutes until done and golden brown. Turn out onto a wire rack to cool. Serve warm with butter.
Variations:
Substitute milk with fresh orange or lemon juice.
Add 125 ml (75g) seedless raisins, sultanas or any nuts of your choice such as pecans or walnuts.